Curried Sweet Potato and Millet Soup
This soup has a mild curry taste enhanced with orange and a hint of sweetness from the maple syrup. Walnuts add a bit of crunch.
1 Tbsp vegetable oil
2 onions, finely chopped
2 carrots, pelled and diced
2 stalks celery, diced
2 cloves garlic, minced
2 tsp minced gingerroot
2 tsp curry powder
1 tsp freshy grated orange zest
2 cups sweet potato purée (see tips, below)
6 cups low-sodium vegetable or chicken stock
3/4 cup millet, toasted (see tips, below)
1 cup freshly-squeezed orange juice
1/4 cup pure maple syrup
Salt and freshly-ground black pepper
Toasted walnuts or sliced almonds
Plain yogurt, optional
1. In a large saucepan or stockpot, heat oil over medium heat for 30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.
2. Add garlic, ginger curry powder and orange zest and cook, stirring, for about one minute. Add sweet potato purée and stock, and stir well.
3. Bring to a boil. Stir in millet. Reduce heat to low, cover, and simmer until millet is tender and flavors have blended, about 30 minutes.
4. Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted nuts and a drizzle of yogurt, if using.
To get this quantity of puréed sweet potato, bake, peel, and mash 2 medium sweet potatoes (each about 6 ounces) or use a 14-ounce can of sweet potato purée.
While it's not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles and releases its aroma, about 5 minutes.
Recipe courtesy of Judith Finlayson, from her book "The Complete Whole Grains Cookbook." Photo by Colin Erricson.
makes: 6 servings